What is one example of a biological food hazard?

One example of a biological food hazard is microbes that can cause illness. Biological hazards are living organisms or their byproducts that can contaminate food and potentially lead to foodborne illnesses. This includes bacteria, viruses, parasites, and fungi, which can thrive in food environments and cause health issues when ingested.

Understanding biological hazards is crucial for food safety because they can multiply quickly in the right conditions, such as improper temperature or hygiene practices. It's important for food handlers to recognize these hazards to implement proper food handling techniques, such as cooking food to safe temperatures, practicing good personal hygiene, and preventing cross-contamination, to minimize the risk of foodborne illnesses arising from microbial contamination.

Other options represent different types of hazards. Sharp objects refer to physical hazards that can cause injury but do not inherently cause illness. Pesticides are chemical hazards resulting from contaminants applied to crops, while allergenic foods represent a specific health risk for individuals with food allergies, not a biological hazard in the same way that microbes do.